Gluten-Free PB&J Cupcakes

Gluten-Free PB & J Cupcakes

Note: This recipe goes great with your favorite frosting topped with strawberry jam!



4 eggs, separated
½ tsp cream of tartar
Pinch of salt
3 Tbs granulated sugar
¾ cup creamy peanut butter
3 Tbs vegetable oil
1 tsp gluten-free vanilla extract
½ cup almond meal
1 tsp baking soda
¼ cup strawberry jam


Preheat oven to 350degrees. Prepare cupcake pan with liners.

With electric mixer on high speed, whip egg whites with salt and cream of tartar until soft peaks appear. While mixing, add sugar one Tbs at a time, until stiff peaks form

In a clean bowl beat the egg yolks with the peanut butter, oil, and vanilla until smooth. Add ground almond and baking soda.

Mix well. Fold in egg whites until mixed well.

Fill each liner in cupcake pan until just the bottom is covered. Add a tsp of jam and top with remaining batter.

Bake for 20-25 minutes or until cupcakes are golden brown. Cool completely before frosting.

I hope you enjoy this recipe submitted by Rose M!